Eggplant Parmigiana Recipe
fried eggplant, San Marzano tomato sauce, buffalo mozzarella, basil, Parmigiano-Reggiano
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Ingredients
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Vegetables
Sauce
Cheese
Breading
Cooking
Method
Preparation of Eggplant
- 1
Slice Eggplant
Cut the eggplants into 1/2-inch thick slices. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare Breading
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Frying Eggplant
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, dip in the beaten eggs, and then coat with breadcrumbs.
- 4
Fry the Eggplant
Heat olive oil in a large frying pan over medium-high heat. Fry the breaded eggplant slices in batches for 3-4 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.
Making the Sauce
- 5
Cook the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add San Marzano tomatoes, salt, black pepper, and sugar. Simmer for 20-25 minutes, stirring occasionally. Stir in fresh basil leaves at the end.
Assembling the Dish
- 6
Layer Ingredients
In a baking dish, spread a layer of sauce on the bottom. Add a layer of fried eggplant, followed by slices of buffalo mozzarella. Repeat layers until all ingredients are used, finishing with a layer of sauce and a generous sprinkle of grated Parmigiano-Reggiano on top.
- 7
Bake
Preheat the oven to 190°C (375°F). Bake the assembled Eggplant Parmigiana for about 30-35 minutes until the cheese is bubbling and golden. Let it cool for 10 minutes before serving.